Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-05-12
BOSTON COOKING SCHOOL.
STRAWBERRY sHoRrcAKE.

"
81 Mix one pint flower, one-half teaspoon
4fuI salt and two easpoonfuls baking
8powder together. Beat one egg and add
&enough milk to make a stiff dough, then
Sadd one-quarter cup butter melted. Bake
Dir pie plates. Split and fill with straw
Mbeuies and cream.
Ri Soda and cream of tartar should always
DC siiteu into the flour; baking powder is
&usually so fine that this need not be done,
@thOugh /, should be sifted if there is the
slightest suspicion of lumpiness. 1t is
perhaps safest to sift it in any event, as
q pa is sure then of being we'll mixed into
q the -four.
Measure ont the fourth of a cup of but
q ter and heat it hot, adding it last TO the
mixture. Let it be very hot, boiling even,
as this ensures crispness. If mixture is
s desired to be ''short" merely the butter
may be rubbed in; but in wat1les and 9th
er things where crispness is required, the
butter must be hot.
About half a cup of milk was needed to
make the dough stiff, alone, pastry -four
being used
necessary TO split cake when hot a good
way is to pat OUT the cake in two equal
parts. Brush one over with butter, and
lay the other on it; then when cooked the
upper will split off very readily from the
lower. If baked in two tins too much
crust is given
The filing is made of whipped cream,
INTO which little powdered sugar is beat
Ell and strawberries. More whipped
cream may be placed on top of the cake
and around it,
very nice snort cake can be mad of
crust Ike the above, and fresh currants
n mashed and sweetened with powdered
q sugar Canned ourrants may be used in
81 guter
IMPERIAL CAKE.
Cream, half pound butter; add half
pound sugar; beat well. Then add four
ssgs j tablespoon lemon juice; mix
quarter teaspoon soda with half pound
Ioo' and add also quarter pound raisins,
quarter pound citron and half sup
'Apppei almOns.
halt-Pound butter is a solid cup of
gl'ie' and pocnd of -four is a quart of
-'1i' halt pound OF sugar (graDulated)
y one cup, usually. The butter may be
e'--ed with spoon III warm bowl or
''1' ile hand; the latter is the easiest and
ts'.'F- the best way, az the warmth of
r US ''"a is Just about right for the process.
- spoon is used always take one of sill
81 VT OF wood, as an iron spoon will dis
..o' '9e butter. All butter cakes are
-'0s 10 this same way, Dreaming the but
v... 'll-,ng the sugar and eggs, yolks and
$50 beaten separately, then the milk
-.G ''lr IN alternate quantities. If no
,.. = used add the flour in small guam
mar teaspoonful Of cream tarter may
-. -,s' instead Of the lemon Juice if pre-
~ some of the flour to -four the
T-.'-', which are first split and seeded.
..,,., .ect OF Touring fruit is TO prevent its
800 20 th dough Use some of the al
,-a p me dough aud some TO decorate
...1 III Is fully as cheap TO buy the
Almonds as the unshelled. as there
+-iays much waste.
most important part in cake making
amy a. the end of ten minutes tho
il o1'a be well risen, but not brown.
.-s.. s oven Is too hot il will brown too
So! and crack. If there il too mncb
van crack also. After rising uau
ten minutes skould brov9 i.
% 49, j. ten minutes to rise and ten
esl. - lake from the oven when the
tse,sr sarunk away from the sides of
~ 81. FOUND that the cake il cooking
esr rsmove the top cover. or 1T =
e'.d water in the oven.
PLAIN ICE -cHEAu.
ous cup sugar. two scant tahla.